Peach cobbler muffins are like my favorite summer dessert packed into a soft, cinnamon-spiced muffin—perfect for breakfast, snacking, or even a sweet little dessert. They’re filled with juicy peach chunks and topped with a buttery cobbler-style crumble that gives each bite a warm, nostalgic flavor.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make, smells amazing while it bakes, and tastes like peach cobbler in handheld form. The peaches add moisture and natural sweetness, while the crumb topping brings that bakery-style finish I can’t resist. Whether I make them fresh in the summer or with canned peaches year-round, these muffins always hit the spot.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Brown sugar
- Granulated sugar
- Unsalted butter (melted)
- Eggs
- Vanilla extract
- Sour cream or plain yogurt
- Diced peaches (fresh, canned, or frozen—drained if needed)
For the Cobbler Crumble Topping:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Cold butter (cut into cubes)
Directions
- I preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- I make the crumb topping by mixing flour, sugars, and cinnamon in a bowl, then cutting in the cold butter until it’s crumbly and sandy. I set it aside in the fridge.
- In a large bowl, I whisk together the melted butter, sugars, eggs, vanilla, and sour cream.
- I mix the dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—in a separate bowl.
- I gently fold the dry ingredients into the wet just until combined, then stir in the diced peaches.
- I fill the muffin cups about ¾ full, then generously top each one with the crumble.
- I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
- I let them cool in the pan for 5 minutes, then transfer them to a wire rack.
Servings and Timing
This recipe makes about 12 muffins. Prep time is around 15 minutes, and bake time is 18–22 minutes. They’re ready to enjoy in under 40 minutes total.
Variations
- I sometimes add chopped pecans or walnuts to the crumble for a little crunch.
- A pinch of nutmeg adds warm spice and pairs beautifully with the cinnamon.
- If I’m using canned peaches, I make sure to pat them dry so the batter doesn’t get too wet.
- A drizzle of vanilla glaze on top makes them feel extra bakery-style.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I pop them in the microwave for 10–15 seconds or warm them in a 300°F oven for 5 minutes. They also freeze beautifully—I wrap them individually and thaw overnight or reheat straight from frozen.
FAQs
Can I use canned or frozen peaches?
Yes, I use all three depending on the season. For canned, I drain and pat them dry. For frozen, I thaw and drain to avoid extra moisture.
How do I get a bakery-style muffin top?
I fill the muffin cups nearly to the top and make sure the crumb topping is generous. Baking at a slightly higher temp (like 400°F for the first 5 minutes, then lowering it) also helps them rise beautifully.
Can I make these dairy-free?
Yes, I’ve used plant-based butter and coconut yogurt or dairy-free sour cream, and they turn out great.
Why are my muffins too dense?
Overmixing the batter can make them dense. I stir just until the dry ingredients disappear, then stop.
Can I add a glaze?
Definitely. A simple mix of powdered sugar, milk, and vanilla drizzled over the top adds a nice finishing touch.
Conclusion
Peach cobbler muffins are one of those recipes I keep in rotation all year long. They’re warm, comforting, and full of fruity goodness with just the right amount of sweetness. Whether I’m baking them up for guests or grabbing one with my morning coffee, they never stick around for long—and I’m totally okay with that.
Peach Cobbler Muffins
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: ~40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peach Cobbler Muffins are a delicious fusion of juicy peaches, cinnamon spice, and a buttery crumble topping—bringing all the cozy flavors of a classic peach cobbler into soft, moist handheld muffins. Perfect for breakfast, snacks, or dessert, these easy peach muffins are made with fresh, canned, or frozen peaches and come together in under 40 minutes.
Ingredients
- For the Muffins:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Brown sugar
- Granulated sugar
- Unsalted butter (melted)
- Eggs
- Vanilla extract
- Sour cream or plain yogurt
- Diced peaches (fresh, canned, or frozen—drained if needed)
- For the Cobbler Crumble Topping:
- All-purpose flour
- Brown sugar
- Granulated sugar
- Ground cinnamon
- Cold butter (cut into cubes)
Instructions
- Preheat oven to 375°F (190°C) and prepare a muffin tin with liners or grease.
- Make the crumble topping by mixing flour, brown sugar, granulated sugar, and cinnamon. Cut in cold butter until mixture is crumbly; refrigerate.
- In a large bowl, whisk melted butter, sugars, eggs, vanilla, and sour cream.
- In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into wet mixture just until combined. Stir in diced peaches.
- Fill muffin cups about ¾ full and top generously with crumble.
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Notes
- Pat canned or thawed frozen peaches dry to avoid soggy batter.
- For crunch, add chopped nuts to the crumble.
- A pinch of nutmeg enhances warm spice flavor.
- For extra flair, drizzle with a vanilla glaze.
- To store: keep in an airtight container at room temp (3 days) or fridge (5 days); freeze individually wrapped muffins for longer storage.
